A crunchy coating for an American favorite gives this fresh trout special appeal. Add boiled new potatoes or rice pilaf and a green vegetable for a tasty dinner.
Serves: 4 servings
- 4 large trout fillets (about 6-8 ounces each)
- Salt & pepper to taste
- Fresh lemon juice to taste
- ½ cup seasoned bread crumbs, divided in half
- 1 cup roasted pecans (5-7 minutes at 350 degrees, until deep brown and glossy)
- 2 teaspoons rosemary
- ⅓ cup all-purpose flour
- 1 egg beaten with 2-3 teaspoons water
- 2 tablespoon vegetable oil, divided in half
- 2 tablespoon butter, divided in half
- Season trout fillets with salt, pepper and lemon juice.
- Let stand at room temperature for 10 to 15 minutes.
- Combine 2 tablespoons of bread crumbs with pecans in blender or food processor.
- Grind pecans finely, combine with remaining bread crumbs and rosemary and transfer to plate. Dredge fillets in flour, shake off excess.
- Dip in egg wash.
- Place fillets skin-side up on crumb mixture, pressing into flesh.
- In large skillet heat 1 tablespoon each of oil and butter over medium-high heat.
- Place 2 fillets, skin-side up in skillet and cook until golden brown, about 3 minutes.
- Using spatula, turn fillets and cook until opaque in center, about 3 more minutes.
- Transfer to plate.
- Repeat with remaining butter, oil and fillets.